Name: Scrambled Eggs with Greek Yogurt and Fresh Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 Large Eggs; 1/2 cup Lowfat Greek Yogurt; 1/2 cup Fresh Raspberries; 1 slice Sprouted Grain Bread; 1 tablespoon Almond Butter; 1/2 teaspoon Olive Oil

Scrambled Eggs with Greek Yogurt and Fresh Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Greek Yogurt and Fresh Berries

Soft scrambled eggs served with a bowl of creamy Greek yogurt and tart raspberries, accompanied by a slice of nutty almond butter toast.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

30.9g

Fat

23.9g

Carbs

30.3g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Lowfat Greek Yogurt

1/2 cup Fresh Raspberries

1 slice Sprouted Grain Bread

1 tablespoon Almond Butter

1/2 teaspoon Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Whisk the eggs in a small bowl until the yolks and whites are fully combined.
2
Heat the olive oil in a non-stick skillet over medium-low heat.
3
Pour the eggs into the skillet and cook, stirring frequently with a spatula, until they are soft and fluffy.
4
Toast the sprouted grain bread until golden and spread the almond butter evenly on top.
5
Scoop the Greek yogurt into a side bowl and top with the fresh raspberries.
6
Serve the warm scrambled eggs alongside the yogurt bowl and the almond butter toast for a balanced breakfast.